Muffuletta Dip

Muffuletta Dip is a deconstructed version of that Big Easy favorite. It’s has all the same flavors of the beloved sandwich but now it’s ready to party!! A good friend showed me her recipe for this and I was so impressed that I had to make my own, with a few twists of course. Thanks Karyn!! I loves ya!

If you love those traditional tastes of Louisiana, you will love this dip…perfect for warmer weather and summer pool parties!!


You will need:

1 cup Giardiniera salad

1/2 cup chopped pepperoncini peppers

1 can sliced black olives, drained and diced

1 cup chopped green olives

1 cup diced kalamata olives

4 ounces provolone cheese, diced

4 ounces gouda cheese, diced

1 celery rib, finely chopped ( really small )

1 cup chopped roasted red peppers

1 cup  EACH of diced salami, pepperoni and ham

1 tablespoon minced garlic

2 tablespoons olive oil

1/4 cup chopped fresh parsley

French bread crostini


To Make:

Mix all ingredients in a large bowl in order and stir well. This recipe makes a lot of dip, so a big bowl is a good idea.

Chill at least one hour before serving… I didn’t toast the bread this time, but I think it would be better toasted with butter and garlic.

Keeps in fridge for up to one week and is really good served on a bed of cold lettuce for lunch or supper.

NOTE: I added no salt… the olives and the rest supplied more than enough.




2 thoughts on “Muffuletta Dip

  1. Jennie says:

    Made this today, and it’s delicious! Hoping it will be a hit at Book Club tonight! I adjusted the recipe to my taste just a bit… more Gouda, and fewer roasted red peppers. I also used jarred olive salad and omitted the oil (olive salad is oily already!). Thanks for the great recipe!

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